Farro is one of those grains that is so “forgiving” because you can never overcook it and it always comes out perfectly chewy, but never mushy! its slight nutty taste makes it just right for this salad with a fresh grapefruit vinaigrette. I like to make it with pear or jicama, if you can find it. It’s so refreshingly delicious and it’s just beautiful!
Farro Veggie Salad with Grapefruit Vinaigrette
- 2 cups dry farro
- 3 celery stalks rinsed and diced
- 2 carrots rinsed and thinly sliced
- 1 pear rinsed, unpeeled, cored and thinly sliced
- 1 small red onion diced
- 1 Tbsp fresh tarragon chopped
- 2 Tbsp pumpkin seeds pepitas
- optional--1 fresh grapefruit sliced for garnish (and eating it too!)
- Juice of 1 grapefruit about 1/2 cup
- 3 Tbsp extra virgin Olive oil
- 1/2 tsp salt
- fresh ground pepper
- Bring 5 cups of water to boil in a large saucepan, then add the dry farro and cook for 25 minutes, uncovered, until the water has almost completely evaporated. Turn off the stove, cover and set aside for 5 minutes.
- Place the cooked farro in a large salad bowl and let it cool for a few minutes.
- Meanwhile, place all the vinaigrette ingredients in a small container and whisk briefly.
- Pour the vinaigrette over cooked farro, after it has had a chance to cool (it's OK if the farro is still warm, just not hot).
- Add all the remaining ingredients and gently stir.
- Add the chopped tarragon and pumpkin seeds and stir again.